Seeded Sourdough

Instructions

1. 1

   Mix the active sourdough starter with warm water in a large bowl until combined. Add the bread flour and stir until a shaggy dough forms. Let rest for 30 minutes to allow the flour to fully hydrate.

   Tip: This rest period, called autolyse, improves gluten development and overall texture.

2. 2

   Sprinkle the sea salt over the dough and incorporate it thoroughly using wet fingers or a scraper. Knead gently for 5 minutes until the salt is fully integrated and the dough becomes smoother.

   Tip: Salt strengthens the gluten network and controls fermentation speed.

3. 3

   Add all the seeds (sunflower, pumpkin, sesame, and flax) to the dough, folding them in gently until evenly distributed. Drizzle with olive oil and fold it in as well.

   Tip: Reserve a handful of sunflower and sesame seeds for topping the loaf before baking.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it bulk ferment at room temperature for 6-8 hours. Perform 3-4 sets of stretch-and-folds during the first 2 hours, spacing them 30 minutes apart.

   Tip: Stretch-and-folds strengthen the dough without traditional kneading.

5. 5

   Once the dough has increased in volume by about 50% and shows visible bubbles, turn it out onto a lightly floured surface. Shape it gently into a round boule, creating surface tension by folding the edges toward the centre.

   Tip: Handle the dough carefully to retain the gas bubbles developed during fermentation.

6. 6

   Place the shaped dough seam-side up into a floured banneton basket or bowl lined with a tea towel. Cover and refrigerate overnight (12-16 hours) for enhanced flavour and easier scoring.

   Tip: Cold fermentation allows the flavours to develop and makes the dough easier to score.

7. 7

   Preheat your oven to 240°C and place a Dutch oven or covered baking vessel inside for 30 minutes. Carefully turn the dough out onto parchment paper, score the top with a sharp blade in a decorative pattern, and sprinkle reserved seeds on top.

   Tip: A very hot oven and steam create the characteristic crust on artisan sourdough.

8. 8

   Transfer the dough (on parchment paper) into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for a further 20 minutes until the crust is deep golden brown.

   Tip: The covered phase traps steam for a chewy crust; uncovering allows browning.

9. 9

   Remove the bread from the oven and transfer it to a wire rack to cool for at least 1 hour before slicing. This allows the crumb to set properly.

   Tip: Slicing too early will result in a gummy texture; patience rewards you with a perfect slice.